And all I had to do to be so lucky was to bake three dozen of my own, and send them to three other lucky bloggers. No. Brainer.

If it’s not clear from my cookie-crazed ranting, The Great Food Blogger Cookie Swap took place this week. And in exchange for sending three bloggers a batch of these Cranberry Chocolate Chip Oatmeal Cookies, I received three batches from three other wonderful bakers:

The cookies that I shared are my go-to cookies, which are (very slightly) adapted from the Toffe Chocolate Chip Oatmeal Cookies over at My Kitchen Addiction. I’ve actually made them a ton of times, but never shared them here, so I thought this was the perfect opportunity. I know you’ll enjoy them as much as I do!

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicon liners and set aside.

2. Beat together the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, beating for an additional minute until well incorporated.

3. Meanwhile, whisk together the flour, oats, baking soda, and salt. Gradually add the flour mixture to the creamed mixture, beating until just incorporated. Add the chocolate chips and toffee bits and stir in by hand.

4. Use a small cookie scoop (about 2 tablespoons) to scoop out cookies onto the prepared baking sheets. Be sure to space the cookies out a bit since they will spread as they bake.

5. Bake for about 12 minutes, until the cookies are golden on top, but still a bit soft. Cool on the baking sheet for a few minutes to let the cookies firm up, then cool completely on a wire rack.